Fresh, bright, and straightforward to put together, Kakdi Koshimbir (Indian Cucumber Salad) is a vegetarian Indian salad made with persian cucumber, coriander leaves, and roasted peanuts in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 2 minutes
  • Total time: 12 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Indian

Ingredients

  • 3 small persian cucumber (diced, (about 2 cups))
  • 2 tablespoons coriander leaves (finely chopped)
  • 2 tablespoons roasted peanuts (roughly crushed in a mortar and pestle)
  • 1 green chili (finely chopped)
  • 2-3 tablespoons fresh coconut (grated, optional but recommended)
  • juice of half a lime
  • salt (to taste)
  • 1/2 teaspoon sugar ((or stevia), optional but recommended)

Tempering:

  • 1 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera seeds)
  • 1 big pinch asafetida (hing)
  • 1 stalk curry leaves

Method

  1. Chop your veggies, removing any seeds/skin/stems needed.
  2. Prepare the tempering, heat oil, once its hot add mustard seeds, cumin seeds, asafetida (hing) let them splutter. Then add curry leaves and saute for few seconds. Keep aside.
  3. Furthermore, in a mixing bowl, add all the ingredients like cucumber, crushed roasted peanuts, coriander leaves, green chili, shredded coconut, tempering, salt, sugar, and lemon juice. Mix everything well.
  4. Serve immediately as a side dish with steamed rice, rasam or can be eaten as a salad.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.